experienced chefs are working on the book. scientists of the nutrition research institute, a book abouts this traditional russian was called salad, by the way, is on the menu of many restaurants abroad, it is called russian, how can it be, it’s very simple, the salad was really born in russia in the second half of the 19th century, and its father... hazel grouse left the recipe, veal tongue left, yes, they forgot about the quails, and replaced the caviar, so i always think, probably, green peas in shape, and very often, instead of that meaty splendor, they started using either chicken or sausage. an ordinary doctor's, where did the sausage come from in olivier, maybe it came from a neighboring recipe, which is called a salad with sausage, well , it was much easier to get it than hazel grouse or even chicken fillet, potatoes were added for a reason, in order to to reduce the cost of the recipe, so the modern olivier salad, well probably nothing similar to the one that... no, has quail eggs, but now they are most often replaced with chicken eggs, now most often the olivier salad is mixed,